FETTUCCINI WITH TRUFFLE OIL AND LEMON AND RICOTTA

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Fettuccini with Truffle Oil and Lemon and Ricotta image

Provided by Food Network

Categories     side-dish

Yield 2 servings

Number Of Ingredients 7

6 ounces fresh fettuccini
2 ounces butter
Zest of 1/2 lemon
4 tablespoons ricotta cheese
2 tablespoon parsley, chopped
Salt and pepper to taste
2 ounces truffle oil

Steps:

  • In a large pot with salted boiling water, cook pasta until al dente, about 4 to 5 minutes. In a large saute pan melt butter. Add lemon zest then pasta. Mix in the cheese, parsley, and salt and pepper to taste. Place pasta in two bowls and drizzle with truffle oil.

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